Ingredients:

  • 2 kg Boneless, Skinless Chicken Thighs, trimmed
  • 2 Tbsp Olive Oil (or neutral cooking oil)
  • 1 large Yellow Onion, diced finely
  • 4 large Garlic Cloves, minced
  • 1 (400g) can Fire-Roasted Diced Tomatoes, drained slightly
  • 500 ml Low-Sodium Chicken Stock
  • 3 whole Chipotle Peppers in Adobo Sauce
  • 1 Tbsp Adobo sauce (from the can)
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Sauté Aromatics: Heat the olive oil in the Dutch oven over medium heat. Add the diced onion and cook for 5–7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  2. Add Spices: Stir in the smoked paprika, cumin, and oregano. Cook for 30 seconds, stirring constantly, to 'bloom' the spices and enhance their flavour.
  3. Prepare the Sauce Base: Carefully transfer the fire-roasted tomatoes, chipotle peppers, adobo sauce, and vinegar into a blender or use an immersion blender directly in the pot. Blend until mostly smooth.
  4. Combine Ingredients: Pour the blended sauce base back into the Dutch oven (if removed). Add the chicken stock, salt, and pepper. Stir well to combine.
  5. Nestle the Chicken: Add the chicken thighs to the liquid, ensuring they are mostly submerged. If they aren't fully covered, add a splash more stock or water.
  6. Simmer and Cook: Bring the mixture to a gentle simmer, then immediately reduce the heat to low, cover the pot tightly, and cook for 75–90 minutes. The chicken is done when it is fork-tender and pulls apart easily.
  7. Remove and Rest: Carefully lift the cooked chicken thighs out of the liquid and transfer them to a large bowl. Leave the sauce simmering uncovered on medium-low heat to reduce slightly (about 10–15 minutes).
  8. Shred the Meat: Use a stand mixer with the paddle attachment on low speed, or use two sturdy forks, to pull the chicken apart.
  9. Combine and Finish: Return the shredded chicken to the reduced sauce. Stir well to coat every strand. Simmer uncovered for a final 5–10 minutes, allowing the chicken to absorb the rich sauce.
  10. Taste and Adjust: Taste the finished product. Adjust salt, pepper, and add a squeeze of fresh lime juice if desired for a final lift of flavour.